Smoked mackerel pate with griddled toast and cress salad

Name: Smoked mackerel pate with griddled toast and cress salad
Total time: 10 min
Yield: 6
Ingredients: 400 g smoked mackerel from sustainable sources; 200 g light cream cheese; 3 lemons; 1 small bunch of fresh flat-leaf parsley leaves picked; 2 small punnets of cress snipped; 2 sticks of celery finely sliced, plus some of the celery leaves; extra virgin olive oil; 6 slices of good bread

A great, quick starter or snack

“This mackerel pâté is really simple to whiz together and crazily moreish – pile the toast high! ”

Serves 6

Cooks In10 minutes

DifficultySuper easy

Alfresco St. George's Day Dinner Party Bread Mackerel Party

Nutrition per serving

Calories 359 18%
Fat 22.8g 33%
Saturates 4.9g 25%
Sugars 3.2g 4%
Salt 2.1g 35%
Protein 19.6g 39%
Carbs 20.9g 8%
Fibre 0.9g -

Of an adult's reference intake

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Ingredients

400 g smoked mackerel , from sustainable sources
200 g light cream cheese
3 lemons
1 small bunch of fresh flat-leaf parsley , leaves picked
2 small punnets of cress , snipped
2 sticks of celery , finely sliced, plus some of the celery leaves
extra virgin olive oil
6 slices of good bread

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Method

Peel the skin off the smoked mackerel and discard. Put the fish in a food processor, breaking it up slightly as you go. Add the cream cheese, the zest and most of the juice of 1 lemon and a few leaves of parsley. Whiz for 20 seconds or so, or until you get a nice creamy pâté. Season to taste.
Toss the snipped cress, remaining parsley leaves and celery leaves together in a large bowl, and add the celery sticks. Dress with a good squeeze of lemon juice, a splash of extra virgin olive oil and some salt and pepper.
Heat a griddle pan. When hot, add the bread, in batches, and press down with something heavy like a frying pan so the bread is squashed against the griddle ridges. Toast for about 1 minute, turning halfway.
Cut the remaining lemon into wedges and serve alongside the pâté with the griddled toast, the herb salad and a nice glass of chilled white.